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  <title xml:lang="en">Maple-Nut Pralines</title>
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<h1>Maple-Nut Pralines</h1>
<table class="recipe">
<tr>
  <td>2 c pure maple syrup</td>
  <td rowspan="2">stir</td>
  <td rowspan="2">boil</td>
  <td rowspan="2">cool</td>
  <td rowspan="3">stir</td>
  <td rowspan="6">stir</td>
  <td rowspan="6">drop</td>
  <td rowspan="6">cool</td>
</tr>
<tr>
  <td>1 c heavy (double) cream (plus 2 T, if needed)</td>
</tr>
<tr>
  <td>1 T unsalted butter</td>
  <td colspan="3" class="righthide">&nbsp;</td>
</tr>
<tr>
  <td>1 c (4 oz/125 g) walnuts, chopped</td>
  <td rowspan="3" colspan="4" class="righthide">&nbsp;</td>
</tr>
<tr>
  <td>1 c (4 oz/125 g) pecans, chopped</td>
</tr>
<tr>
  <td>&#189; t ground nutmeg</td>
</tr>
</table>

<ol>
<li>Oil 2 baking sheets.
<li>In a heavy saucepan over medium heat, stir together the maple
syrup and the 1 cup of cream.
<li>Clip a candy thermometer onto the side
of the pan. Boil until the thermometer registers 238&deg;F
(114&deg;C), about 15 minutes
<li>Remove from the heat and let cool to 220&deg;F (104&deg;C),
about 5 minutes
<li>Add the butter and stir just until melted and the mixture is
creamy, about 1 minute.
<li>Stir in the walnuts, pecans and nutmeg.
<li>Immediately, using a tablespoon, scoop up spoonfuls of the mixture
and drop onto the prepared baking sheets, spacing evenly. (If the
mixture becomes too dry to drop, add 2 tablespoons cream and stir over
low heat until melted.)
<li>Let cool completely. Store in an airtight container at room
temperature for up to 3 weeks
</ol>

<p>Makes about 2&#189; dozen</p>
<p class="confession">Shamelessly stolen from the Williams-Sonoma
<cite>Gifts from the Kitchen</cite>, recipes by Kristine Kidd</p>
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